Lamb · Air fryer adaptation

Indian Spiced Lamb Chops in the Air Fryer

Lamb loin chops get a proper Indian spice treatment here, coriander, cumin, garam masala, and Kashmiri chilli powder all ground into a silky paste that clings to every surface. A quick 30-minute marinade and air fryer blast transforms them into something rich and spicy, with a cooling mint sauce on the side to cut through the heat.

R By Richard · Adapted from SharMissCooking · Published 10 June 2026
👁 186.8k source views ❤️ 2.9k source likes
⏱Prep 15 min
🌡Temp 200°C
⏲Air fry 8 min
🍽Serves 4
The BEST LAMB CHOPS | Indian Spiced Lamb Chops

Source video by SharMissCooking on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

These Indian spiced lamb chops are coated in a smooth paste of coriander, cumin, garam masala, Kashmiri chilli, ginger and garlic, then seared and finished to develop a flavourful crust. The original recipe sears in a cast iron pan and finishes in a 200°C oven, and has been adapted here for the air fryer with a brief high-heat blast. A quick mint and coriander yogurt dip cuts through the richness of the lamb. Easy enough for a weeknight but special enough for guests.

Air fryer notes: Source recipe sears the chops in a cast iron pan for 1-2 minutes per side then finishes in a 200°C oven for 4-5 minutes. Adapted to the air fryer at 200°C for 7-8 minutes total with a flip at the halfway point. Resting for 10 minutes after cooking is retained from the source. Cooking time will vary with chop thickness; 4 minutes gave a rarer finish, 5 minutes a more done finish in the source.

Ingredients

Lamb and marinade
  • 1 kglamb loin chops
  • 1 tbspcoriander powder
  • 1 tspcumin powder
  • 1 tspgaram masala
  • 2 tspKashmiri chilli powder
  • 1 tsponion powder
  • 1 tspchilli flakes
  • 4 clovesgarlic cloves, finely grated
  • 2.5 cmfresh ginger, finely grated
  • 1 tbspfresh coriander, finely chopped
  • 1.5 tspsalt
  • 2 wholegreen chillies, grated
  • oil
Mint sauce
  • 3 tbspfresh coriander, finely chopped
  • 1 tbspfresh mint, finely chopped
  • 1 clovegarlic clove
  • 1 wholesmall green chilli
  • lemon juice
  • 4 tbspnatural yogurt (add late)
  • salt

Method

  1. Grind the fresh coriander with the salt using a mortar and pestle (or small grinder) until smooth. The salt helps break down the coriander.

    ~2 min

  2. Add the grated ginger, garlic and green chillies and grind into the paste.

    ~1 min

  3. Add the coriander powder, cumin, garam masala, Kashmiri chilli powder, onion powder and chilli flakes, then add enough oil to bring it together into a smooth, shiny paste with no chunks (any chunks will burn while cooking).

    ~2 min

  4. Coat the lamb chops evenly on both sides with the marinade. Leave to marinate for 30 minutes.

    ~30 min

  5. While the lamb marinates, make the mint sauce. Grind the coriander, mint, garlic, green chilli, lemon juice and a pinch of salt into a paste, then stir through the yogurt. Chill until needed.

    ~5 min

  6. Preheat the air fryer to 200°C for 3 minutes. Lightly brush the basket with oil.

    ~3 min

  7. Arrange the chops in a single layer in the basket, leaving space between each (cook in batches if needed). Air fry at 200°C for 4 minutes.

    ~4 min

  8. Flip the chops and cook for a further 3-4 minutes for medium, or 2-3 minutes for rarer chops. Time will vary with chop thickness.

    ~4 min

  9. Transfer the chops to a plate (do not leave them on a hot surface or they will overcook) and rest for 10 minutes before serving with the mint sauce.

    ~10 min

Frequently asked

Do I need to preheat my air fryer?
Yes. A hot basket helps the marinade form a charred crust quickly rather than steaming the chops. Preheat for 2-3 minutes at 200°C. If your model has no preheat function, add an extra minute to the total cook time.
How do I stop the chops drying out?
Two things matter most: do not overcook, and always rest. Pull them out while they still have a little give, then rest for a full 10 minutes off the hot basket so the juices redistribute.
Can I use shoulder chops or a rack of lamb instead?
Yes. Shoulder chops are a cheaper option and work well, though they may need a minute or two longer. A rack of lamb can be cut into individual chops and cooked the same way.
Why is my marinade burning in the air fryer?
Either the paste had chunky bits of ginger, garlic or herbs that scorch at high heat, or the basket was too crowded so juices pooled and caught. Grind the marinade smooth and cook in a single layer with space between each chop.
Can I marinate the lamb for longer?
Yes. 30 minutes gives good flavour, but you can leave the chops covered in the fridge for up to 24 hours for a deeper, more developed taste. Bring them back to room temperature for 15 minutes before air frying.
Extraction notes (transparency): Source uses pan-sear plus oven finish, not an air fryer. Adapted to air fryer using standard conversions (similar temp to source oven, time based on source's 4-5 minute oven finish plus extra to replace the pan sear). Oil quantity for marinade not specified in transcript; left as 'to form a paste'. Default servings estimated from 1kg of chops. | Second-pass critique flagged 5 fabricated and 3 quantified issues. See critique.issues for detail.